Maltose vs. Maltase

Maltosenoun

(carbohydrate) A disaccharide, C12H22O11 formed from the digestion of starch by amylase; is converted to glucose by maltase; it is an isomer of trehalose

Maltosenoun

A crystalline disaccharide (C12H22O11) formed from starch by the action of diastase of malt, and the amylolytic ferment of saliva and pancreatic juice; called also maltobiose and malt sugar. Chemically it is 4-O-

Maltosenoun

a white crystalline sugar formed during the digestion of starches

Maltosenoun

a sugar produced by the breakdown of starch, e.g. by enzymes found in malt and saliva. It is a disaccharide consisting of two linked glucose units.

Maltose

Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond.

Maltasenoun

(enzyme) An enzyme that catalyzes the hydrolysis of maltose to glucose; often associated with amylase.

Maltasenoun

An enzyme,

Maltasenoun

an enzyme, present in saliva and pancreatic juice, which catalyses the breakdown of maltose and similar sugars to form glucose.

Maltase

Maltase (EC 3.2.1.20, alpha-glucosidase, glucoinvertase, glucosidosucrase, maltase-glucoamylase, alpha-glucopyranosidase, glucosidoinvertase, alpha-D-glucosidase, alpha-glucoside hydrolase, alpha-1,4-glucosidase, alpha-D-glucoside glucohydrolase) is one type of alpha-glucosidase enzymes located in the brush border of the small intestine. This enzyme catalyzes the hydrolysis of disaccharide maltose into two simple sugars of glucose.